Pickle Juicers Chicken Tenders

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Cook Time

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Mt Olive Pickles
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2 lb chicken breast tenders
64 oz Mt Olive Pickle Juice
1 cup all purpose (or gluten free blend) flour
2 eggs, beaten
2 cups panko breadcrumbs (we used gluten free)
Vegetable oil (for frying)


  1. Spread chicken tenders in a roasting pan and pour in pickle juice. Cover pan with lid or plastic wrap and refrigerate for at least four hours or overnight.
  2. Remove chicken from pickle juice and pat dry.
  3. Season with salt and pepper, then dredge chicken in flour, shaking off excess.
  4. Submerge chicken in egg and then bread crumbs.
  5. Set aside on wax paper or parchment until all pieces have been dredged.
  6. In a dutch oven or deep fryer, heat oil to 375°F
  7. Fry chicken in batches for 3-5 minutes at a time, until golden brown and internal temperature reaches 165°F. Remove from fryer and transfer to a baking sheet with a wire rack. Keep warm in oven until all chicken has been fried.
  8. Serve with Sweet Heat Jalapeño Ranch dipping sauce

Servings: 4

Ready in: 41

Course: Main Dish Appetizer Snack